Waconia Sorghum Gingersnaps

Ingredients

• 1/2 cup sugar (half may be brown)
• 1/2 cup shortening
• 1/2 cup Waconia sorghum
• 1 egg
• 2 cups sifted flour
• 1 teaspoon salt
• 1 1/2 teaspoons soda
• 2 teaspoons ginger
• Sugar, for dipping

Steps

1. Cream the sugar and shortening. Add the egg and sorghum and beat well.
2. Add the sifted dry ingredients and mix well. Chill the dough for several hours.
3. Roll into small balls and dip them in sugar.
4. Flatten each cookie by stamping it with a flat-bottomed glass covered with a damp cloth.
5. Bake in a moderate oven, 370 degrees, for 15 minutes.

Notes

Makes four dozen.

From a “Grandmother’s Secret Waconia Sorghum Recipes” ad clipping that Rosie Lee saved; directions written in our own words. The same clipping has the Waconia Sorghum Pecan Pie.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.